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Grilled Flank Steak Salad with Parmesan Crisps

Grilled Flank Steak Salad with Parmesan Crisps
  • Prep 45 min
  • Total 2 hr 35 min
  • Servings 4
Any cookout becomes a special occasion when this is on the menu.
April 1, 2013


  • 1 lb (500 g) beef flank steak
  • 1/2 cup (125 mL) balsamic vinaigrette dressing or Italian dressing
  • 1/4 tsp (1 mL) cracked black pepper
  • 1 lb (500 g) fresh asparagus spears, trimmed
  • 1/4 tsp (1 mL) salt
  • 1/8 tsp (0.5 mL) pepper
  • 6 cups (1.5 L) torn romaine lettuce
  • 1/2 cup (125 mL) thinly sliced radishes
  • Additional 1/4 cup (50 mL) dressing
  • Parmesan Crisps
  • 6 tbsp (90 mL) finely shredded Parmesan cheese


  • 1
    In large nonmetal dish or resealable food-storage plastic bag, place steak and 1/2 cup dressing; turn to coat. Cover dish or seal bag; refrigerate at least 2 hours or overnight to marinate.
  • 2
    Heat oven to 350 F. Spray large baking sheet with cooking spray.
  • 3
    To make Parmesan Crisps, spoon heaping teaspoonfuls Parmesan cheese in 12 mounds on cookie sheet. Spread each mound into 2-inch circle. Bake 6 to 8 minutes or until light brown. Carefully remove from pan to cooling rack. (Crisps may be made up to 2 days ahead and kept between layers of waxed paper in airtight container at room temperature.)
  • 4
    Heat gas or charcoal grill. Remove steak from marinade; reserve marinade. Sprinkle steak with cracked black pepper. Place steak on grill over medium heat. Cover grill; cook 15 to 18 minutes or until desired doneness, turning halfway through grilling. Let stand 5 minutes.
  • 5
    Meanwhile, toss asparagus with reserved marinade. Place asparagus in grill basket (or grill wok); discard any remaining marinade. Place asparagus on grill. Cover grill; cook 6 to 8 minutes, turning occasionally, until tender. Season asparagus with salt and pepper.
  • 6
    In large bowl, toss lettuce, radishes and the additional 1/4 cup dressing. Divide lettuce mixture among 4 dinner plates. Cut steak across grain into thin slices. Divide steak slices and asparagus evenly among plates. Serve with Crisps.

  • Variation:┬áCheck out your local farmers' market for white or purple asparagus to add interesting colour combinations to this salad.

Nutrition Facts

Serving Size: 4 Servings
Total Fat
Saturated Fat
Trans Fat
Total Carbs
Dietary Fiber
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
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